Shrimp and fennel pan with buttermilk salad

Ingredients for 2 servings:

• 2 bulbs of fennel
• 1 organic lemon(s)
• 2 tbsp olive oil, Greek
• 1 clove(s) garlic
• 250 g shrimp(s), raw, peeled, frozen
• 1 pepper, red
• Salt and pepper, black, freshly ground
• 2 tbsp ouzo, clear
• 125 g mixed leaf salad (e.g. rocket, spinach, red chard, beetroot leaves…)
• 250 ml buttermilk
• 1 tsp mustard, hot
• Salt
• 2 tbsp mixed herbs (parsley, dill, cress, chervil, chives, sorrel, borage, burnet)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

delicious Greek and low carb

Thaw the shrimp at room temperature. Wash and trim the fennel bulbs. Trim the fennel greens and set aside. First, quarter the bulbs, remove the stalks, and then cut into fine strips. Wash and dry the lemon in hot water, finely grate the zest, and squeeze out the juice. Wash, trim, and deseed the chili peppers, then cut into fine strips. Gently heat the oil in a non-stick pan. Finely chop the garlic and add to the pan. Stir in the fennel and chili peppers and fry for about 15 minutes, turning once. The fennel may brown slightly. Meanwhile, trim and wash the lettuce and prepare the dressing. Simply mix all the ingredients as directed. Stir in the lemon juice and zest, then add the shrimp and cook over medium heat for 5-10 minutes, stirring occasionally. Season to taste with salt, pepper, and ouzo. Arrange on plates or in bowls, chop the fennel greens, and sprinkle over the salad. Mix the salad with the dressing, arrange in bowls and serve.